Ingredients:

  • 1 lb Yukon Gold potatoes, diced into ½-inch cubes
  • 1 cup bell pepper, diced
  • ½ cup yellow onion, finely diced
  • 2 tbsp avocado oil
  • 12 oz lean turkey sausage, sliced into rounds
  • 4 large eggs
  • ¼ cup sharp cheddar cheese, shredded
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Establish a bed of glowing coals. Place a 12-inch cast-iron skillet on the grate and heat over medium-high heat until the avocado oil shimmers and begins to smoke.
  2. Add the diced potatoes in a single layer. Let them sear undisturbed for 5 minutes to form a mahogany-colored crust, then toss and cook for another 5-7 minutes until golden and tender.
  3. Stir in the sliced turkey sausage, diced onions, and bell peppers. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Sauté for 5 minutes until sausage is browned and vegetables are softened.
  4. Use a spatula to create four small wells in the hash. Crack one egg into each hole and scatter shredded cheddar cheese across the top. Cover with a lid or foil for 3-5 minutes until whites are opaque and yolks remain velvety.
  5. Remove from heat, garnish with fresh parsley, and let the hash rest for 2 minutes to allow residual heat to finish setting the eggs.